If you've never eaten steak after watching this show I guarantee you'll be headed to your favorite steakhouse that day.
Read moreRoasted Duck Breast with Scallion Sesame Yaki in a Beet Dashi Broth with Dill Creme Fraiche
Chef Chizmar prepares duck breast perfectly and with his creative talent, add scallion sesame yaki which is a delicious pancake type dumpling.
Read moreBarramundi over Quinoa with Watermelon Feta Salad
Chef Jordan Van Wert makes Barramundi over Quinoa with Watermelon Feta Salad.
Read moreRoute 11 Spanish Potato Chip Omelet
Chef Jose Andres prepares the Route 11 Spanish Potato Chip Omelette.
Read moreBlueberry Scallop Ceviche with Ginger Mint Foam
Chef Matt Zagorski makes Blueberry Scallop Ceviche with Ginger Mint Foam.
Read moreWild Striped Bass
Chef Chris Scarduzio prepares line-caught Striped Bass with Fricassee of Corn, Fingerling Potatoes & Porcini Mushrooms in Blonde Brodo along with a Mussel Salad.
Read moreSushi Sashimi Spectacular
Iron Chef Masaharu Morimoto showcases his unparalleled knife techniques and makes a mosaic of Sushi and Sashimi.
Read morePan Seared Jersey Fluke with Spring Vegetables, Ramps, Chanterelles and English Pea Fluid Gel
Anthony Bonnet of Moshulu pan sears a Jersey Fluke with Early Summer Vegetables, Ramps & Chanterelles in Parsley Herb Butter, served with a Curried Pea Puree.
Read moreSeafood Bouillabaisse
Chef makes two dishes paired with outstanding Rhone Wines. First Classic Bouillabaisse and finishes with a Hunter Style Gnocchi.
Read moreHam Extravaganza
Chef Adam Delosso of Jose Garces Restaurants, prepares a traditional Holiday Ham with Apple Glaze, and Sweet Potatoes with Vanilla Butter and Smoked Pecans. For the leftovers he prepares traditional breakfasts of Spain, A Torta with Sweet Potato Galette, White Corn Grits & Sassafras Pork Jus; and of France, a Croque Monsieur.
Read moreSea Scallop Truffle Mushroom Risotto & Tuna Ceviche with an Apple and Kaffir Lime Broth
Chef Lee Styer of Fond adds a chiffonade of Kaffir Lime Leaves in Coconut Milk for a Thai inspired Tuna Ceviche. Classic French techniques are showcased in his Sea Scallops and Truffle Mushroom Risotto topped with Spinach.
Read moreWhole Roasted Carrots with Black Lentils and Green Harissa
Chef Richard Landau of Vedge makes Whole Roasted Carrots with Black Lentils and Green Harissa.
Read moreSeafood and Butter Sauce Variations
Seafood and butter is a perfect combination; Chef Banks takes it to another level.
Read moreBrunch Features and Hollandaise Sauce
Chef David Banks makes Brunch Features and Hollandaise Sauce.
Read moreBistro Cooking - Steaks and Risotto
Chef David Banks of Harry's Hospitality Group prepares classic Escargot and Ribeye that he tops with Compound Butters, Pan Seared Duck Breast in a Cabernet Reduction and Rainbow Cauliflower Risotto. An HHG Old Fashioned, made exclusively from their own barrel, complete this Bistro offering.
Read morePoached European Turbot Fillet with Sweet Pea Ravioli, Morel Mushrooms
Chefs David Jansen and Francesco Martorella of Jansen showcase tenderly poached Turbot in Morel Mushrooms and Meyer Lemon Fumet paired with freshly shucked Sweet Pea Ravioli draped in Lemon Beurre Nage.
Read moreFour Fish
Chef Tony Clark makes Four Fish.
Read moreTruffle Stuffed Dover Sole
Critically-acclaimed "Top Chef" Winner Nicholas Elmi of Laurel creates an innovative Dover Sole presentation stuffed with French Black Winter Perigord Truffles, served with Salsify Mushroom Ragu adding Quinces poached in simple syrup for a dellghtfully sweet note.
Read moreRisotto Two Ways
Chef Joe Grisafi of Corked Wine Bar and Steak House makes rustic Italian Frutti du Mare Risotto and a decadent Filet Risotto.
Read morePasta & Seafood with Coppola Wine
Chef Patrick Feury makes his favorite combination of pasta and seafood. Chef uses freshly made fettuccine, chanterelle mushrooms, and scallops all from Rastelli Market Fresh. They pair the dish with wine from Francis Ford Coppola Winery. Later, Chris Mentzer appears with Ray Rastelli and Stephanie Krout to make tacos and burritos from the Taqueria.
Read more